Created by Tisme on February 1, 2020
Step 1: Note: For the blackberry juice, simmer a handful of blackberries with 1 teaspoon water in a saucepan until the berries start to break down, then press the berries through a sieve with the back of a spoon.
Step 2: Preheat your oven to 180C. Brush a 23cm bundt tin with melted butter.
Step 3: Combine sifted flour, sugar and baking powder in a mixing bowl.
Step 4: Add the yogurt, butter, eggs, lemon zest and vanilla to bowl and whisk together to combine.
Step 5: Gently fold in blackberries and pour the mixture into bundt tin and bake for 45 min or until an inserted skewer comes out clean. Cool completely on a wire rack.
Step 6: For yogurt glaze: Combine all ingredients in a mixing bowl and whisk to combine. For a thicker glaze add more icing sugar or for a thinner glaze add more juice. Immediately pour the icing over cake before it sets.